Directions

2.
In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.

3.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.

6.
Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

These were delicious... the marshmallows come out great on their own and the fudge was delicious also. The pan I used for the fudge wasn't as deep so I had some trouble dipping them towards the end but, they still came out good.

I made these also and they turned out great - up until the fudge coating. It just didn't seem to work, so I poured it into a pan and ended up with some of the best fudge you could imagine. I dipped the marshmallows in melted semi-sweet chocolate. I also added a graham cracker to the bottom (fastened with a little marshmallow creme and then dipped) and they were fabulous!

First of all, let me say that these heavenly little morsels are wicked delish and I donn n n n n n t want to scare you away from trying them. The marshmallow and marshmallow cream recipes are fun but thatn n n n n n s where the hilarity ends. Here are a few things you should know going in:
1. The whole dipping into the fudge exercise is a crock. If the fudge isnn n n n n n t hot enough, it wonn n n n n n t stick to your lovely, homemade marshmallows. If itn n n n n n s too hot it melts them. Even the ones that they showed on TV didnn n n n n n t look very nice. You can do better!
2. This is not a kid friendly recipe. The eating n n n n n n way; the making n n n n n n NO way. The fudge as I mentioned is very hot.
3. Itn n n n n n s going to take you all weekend to make them.
4. Follow the recipe in print and not the video. You wonn n n n n n t get the goopy gelatin that you need by dissolving the powder in hot (115 F) water like they say in the video.
The recipe says to cover the cut marshmallows in corn starch. Martha thought it would be icing sugar and she was right. Though, in theory, maybe the corn starch is supposed to help adhere the fudge but that turned out to be a bust. Icing sugar it is.
I tried piping the hot fudge onto the marshmallows but I was using a hard plastic piping tube and it broke that and the assembly inside. Little chunks of fudge formed as it cooled and plugged the tip. Determined as I was, I tried to force the fudge through and the whole thing broke apart. A large-ish tip and a sturdy tube I believe is the answer. You could try a piping bag but remember the fudge is hot. Protect yourself accordingly. The look of the finished piped product was fun and appetizing.
The fudge wonn n n n n n t spoon on or drizzle on. You could try holding one corner of the marshmallow and dipping it into the (did I mention) HOT fudge. Carefully!!
I thought too maybe putting some of the fudge into lined mini muffin tins and then pressing the marshmallows into it then doing something oh-so-stylish on the tops.
If you can come up with a clever, creative and simple way to finish these, it will be well worth your while. In n n n n n ve never tasted anything quite like them.
Oh, and for that authentic roasted over the campfire flavour, I added a generous n n n n teaspoon of bottled liquid smoke to the fudge recipe n n n n n n bring on the ghost stories and have fun.

I made the recipe and found it to be simple. Unlike the post below I added the gelatin to the cold water as the recipe states turned out perfect. I will make these often.
I wonder to make marshmallow cream would one reduce the gelatin if so how much?
I would like to make my own marshmallow cream.
I did not like the fudge coating it was just too much for me.

I made these at Christmas time and added peppermint extract instead of vanilla. Right after I poured it into the pan I dripped red food coloring randomly on the top and swirled it with a tooth pick. They turned out great. I also just made them for a baby shower and used blue food coloring and the vanilla. Then after I cut them I diipped them into melted semi-sweet chocolate....they were soooo good. There wasn't one left and there weren't a lot of people at the shower. I will be making more!

Please listen to the video. Add gelatin to WARM water (not cold). Add COLD water to sugar mixture (not hot). Set timer for 10 min. when beating mixture. Smooth SMALL amount of cornstarch over TOP of marshmallow mixture with hands. She DID use 5 oz evaporated milk for fudge, but she used just 7 OZ marshmallow cream (NOT 2 1/4 cups).